I haven't made a birthday cake in a long time, and I've become a little lazy, and I've been able to rely on it, and I've exonerated myself.But because it's my mother's birthday, I can't do it anymore.Every time my mother had a birthday, she would buy gifts, clothes, jewelry, flowers...But she's most satisfied with the birthday cake I made myself, because I'm older, I don't need anything, and my heart is the most important thing.I also know that her struggle, in the end, is to try not to spend as much money as possible, to save our lives, poor parents, everything is for our good.So making a birthday cake by hand is a tradition that has been preserved.For a cake like this, of course I have to think a little bit more.The main body of the cake was determined very early on to be a tea mousse cake, the taste of which my mother loved; the decoration of the cake I used a cream-sweetened cream-sweetened cake, which is my most recent favorite decoration, it has a three-dimensional feel, is more stereotypical than cream, and is eaten without cream and is more acceptable.I was going to make some flowers to decorate the surface of the cake, but I tried many times, and it didn't work, so I had to use the simplest flower petals to surround it.A lot of things aren't what I thought they would be, it's easy to succeed, it's only possible with constant practice, and there seems to be a lot more to learn from experience.Although the cake wasn't very successful, and the photos weren't very good, I ended up sending it out to remind myself...

WHAT YOU NEED

Ingredients

Matcha mousse cake: one eight-inch heart-shaped cake
200 ml of milk
40 grams of white sugar
4 pieces of gelatin
200 grams of cheese
350 ml of animal fat
10 grams of tea powder
Cream and sugar cream: 180 grams of unsalted butter
60 grams of fine sugar
20 grams of water
Protein two.
Lemon juice in moderation
Red and green phosphorus
A moderate amount of peaches

How TO MADE Flower petals and tea mousse cake

Steps 1 to 4

1. Prepare an 8-inch heart-shaped cake in advance, put a book of the appropriate thickness on the cake tray, and cut the cake across.

2. Cut the cake into two or three pieces;

3. Cut the edges of each cake a little bit, and lay a cut cake flat on the bottom of the mold;

4. The gelatin tablets are poured over the milk;

Steps 5 to 8

5. Add the cream to the cheese and melt the water.

6. Stir continuously until completely melted;

7. Add the mashed potatoes and stir continuously.

8. Remove the bowl until it is completely melted and free of particles.

Steps 9 to 12

9. The animal cream is poured into the container and sent to six or seven points with an electric mixer;

10. The cooled matcha mixture is poured into the dispensed cream and mixed into a mousse;

11. First lay the cake in the mold, then put a layer of peaches on it;

12. Pour the tea mousse into the mold;

Steps 13 to 16

13. A layer of cake, a layer of mousse, and the finished cake is placed in the refrigerator and refrigerated overnight.

14. Remove the refrigerated matte mousse cake from the refrigerator and blow it along the edge of the mold with a blower until the cake mold falls slowly;

15. This is how the matcha moussemuse cake is prepared.

16. The butter is softened at room temperature, placed in a large bowl, and stirred smoothly with an egg beater.

Steps 17 to 20

17. The protein is added to 30 grams of sugar and then mixed with an electric mixer to reach 6 or 7 grams, and it does not flow.

18. 30 g of refined sugar and 20 g of water are placed in a small pot, heated over high heat, and the sugar water is boiled until the sugar water becomes viscous and filled with small bubbles;

19. The sugar water is immediately poured into the protein;

20. Use high-speed stirring to cool the protein;

Steps 21 to 24

21. Put all the protein in the butter and stir it.

22. Add a few drops of lemon juice and continue stirring until you get a light-colored, very smooth creamy sugar cream.

23. The cream is packed in a bag of flowers;

24. First, use a shell-shaped flower mouth to wrap the bottom of the cake around the edge.

Steps 25 to 28

25. Then use the rose petal mouth to push the petal 45 degrees around the top of the cake.

26. In the middle, squeeze the petals 45 degrees with another color at will.

27. Finally, the leaves are squeezed out with green leaf flowers.

28. Write a blessing in the middle with a small round lipstick.

29.